Festive Gingerbread Cheesecake Recipe

Introduction

This festive gingerbread cheesecake combines the rich, creamy texture of classic cheesecake with the warm, spicy flavors of gingerbread. It’s perfect for holiday gatherings or any time you want a cozy seasonal dessert.

Ingredients

• 1 1/2 cups gingerbread cookie crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1/2 cup molasses
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• Whipped cream for topping (optional)
• Gingerbread cookies for garnish (optional)

Instructions

1. Step 1: Preheat the oven to 325°F (160°C). In a medium bowl, combine the gingerbread cookie crumbs, 1/4 cup sugar, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust.
2. Step 2: In a large mixing bowl, beat the softened cream cheese and 1 cup sugar until smooth and creamy. Add molasses, eggs, vanilla extract, cinnamon, ginger, nutmeg, and salt. Mix until well combined.
3. Step 3: Pour the cheesecake filling over the prepared crust in the springform pan. Bake for 50-60 minutes, or until the center is mostly set but still slightly jiggly.
4. Step 4: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually. This helps prevent cracks.
5. Step 5: Remove the cheesecake from the oven and refrigerate for at least 4 hours or preferably overnight to set completely.
6. Step 6: Before serving, top with whipped cream and garnish with gingerbread cookies if desired. Slice and enjoy!

Tips & Variations

• Use a water bath during baking to keep the cheesecake extra creamy and prevent cracking.
• For a stronger gingerbread flavor, add a pinch of ground cloves or allspice to the filling.
• For a gluten-free option, use gluten-free gingerbread cookies for the crust.
• Garnish with candied ginger or a sprinkle of cinnamon for an elegant touch.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To reheat, bring slices to room temperature or serve chilled, as it is best enjoyed cold. You can also freeze slices for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without molasses?

Molasses provides a signature deep flavor, but you can substitute it with dark corn syrup or honey in equal amounts. Keep in mind the flavor will be milder without molasses.

How do I avoid cracks on my cheesecake?

Gradually cooling the cheesecake in the oven with the door ajar helps prevent cracks. Also, avoid overbaking and consider using a water bath to keep the temperature gentle and even.

Festive Gingerbread Cheesecake Recipe

Print Recipe

★★★★★

5 from 66 reviews

This Festive Gingerbread Cheesecake combines the warm spices of gingerbread cookies with creamy, smooth cheesecake for a perfect holiday dessert. Featuring a spiced gingerbread cookie crust and a rich molasses-infused filling, it’s a delightful treat topped with optional whipped cream and gingerbread cookie garnish.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 10–12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 1/2 cups gingerbread cookie crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

Filling

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1/2 cup molasses
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt

Topping (Optional)

• Whipped cream for topping
• Gingerbread cookies for garnish

Instructions

1. Prepare the Crust: Preheat the oven to 325°F (160°C). In a medium bowl, combine the gingerbread cookie crumbs, granulated sugar, and melted butter. Mix until well combined, then press the mixture firmly and evenly into the bottom of a 9-inch springform pan to form the crust.
2. Make the Filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add molasses, eggs, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, and salt. Mix thoroughly until all ingredients are well combined and the mixture is smooth.
3. Bake: Pour the cheesecake filling over the prepared crust in the springform pan. Place it in the preheated oven and bake for 50 to 60 minutes, or until the center is set but still slightly jiggly to the touch, indicating it is perfectly baked.
4. Cool: After baking, turn off the oven and leave the cheesecake inside, with the oven door slightly ajar, for 1 hour to cool gradually. This helps prevent cracks. Then remove the cheesecake from the oven and refrigerate it for at least 4 hours or preferably overnight to set completely.
5. Serve: Before serving, top the cheesecake with whipped cream if desired and garnish with gingerbread cookies. Slice and enjoy this festive, creamy dessert!

Notes

• Ensure cream cheese is fully softened for a smooth filling without lumps.
• Do not overbake the cheesecake; the center should be slightly jiggly when you remove it from the oven.
• Gradual cooling in the oven prevents cracks on the cheesecake surface.
• Refrigerate overnight for best flavor and texture.
• Use a water bath (optional) to further reduce cracking during baking.
• Gingerbread cookie crumbs can be made by crushing store-bought gingerbread cookies.
• This cheesecake can be made a day in advance for convenience.

Keywords: Gingerbread Cheesecake, Holiday Dessert, Festive Cheesecake, Molasses Cheesecake, Gingerbread Crust, Christmas Dessert